Low Carbohydrate Recipes
	CHICKEN WITH CURRY CREAM 1 roasting chicken (2.5 to 3 lb.) cut into quarters Salt and pepper to taste 1/4 cup cognac or bourbon 5 tbs. butter 1/2 tsp. curry powder 1 onion, sliced 1 cup heavy cream 1/4 cup chicken broth 1 tbs. chopped parsley 1. In a heavy skillet, brown the chicken pieces lightly on both sides, using 3 tbs. butter. Transfer to a small Dutch oven containing the remaining two tbs. of butter. Sprinkle onion slices over the chicken. 2. Pour chicken broth into the skillet, scrape up browned particles and pour all over chicken. Sprinkle with salt and pepper. Cover tightly, and simmer slowly until chicken is tender (about 45 minutes or longer). 3. Pour off liquid into a small saucepan, and boil rapidly until reduced to about one-third of original quantity. Meanwhile, pour cognac over chicken and cook gently while completing sauce. 4. Mix curry powder with 2 tbs. heavy cream. Pour over chicken. Add remaining cream to reduced liquid in saucepan, and heat but do not boil. Pour over chicken. Sprinkle with chopped parsley.